Mealiness

Mealiness is a sensory property describing the extent to which products — usually fruits such as apples, peaches and nectarines — are perceived as mealy, i.e. soft, powdery and floury in the mouth. It results from the breakdown of flesh into small, dry particles during ageing, linked to an increase in water-soluble pectins and a decrease in insoluble pectins; when eaten, the cells separate easily without releasing cell sap, so the mouth perceives dry cell surfaces rather than juicy cleaved cells. Mealiness is a major quality defect in stored fruit, driven by advanced maturity at harvest and by prolonged or warm storage. Breeders select against it, and harvest-maturity indices plus controlled-atmosphere storage minimise it.